Food Production Theory

1. Kitchen Organization

KITCHEN –it is a place where conversion of raw food materials into a finished product takes place.

1.1. Kitchen Layout

: This means the positioning of work centers and the arrangement with respect to

equipment unnecessary service for the kitchen.

-The kitchen layout is important to the relationship between the manager and the employee.

-the amount and the type of work done by the employee affects then attitude towards work because they are

influenced by the layout design and the equipment available.

-design factors are influenced by coarse and other government requirements e.g. fire emergency exit.

-the relationship between other departments e.g. stores and service area must be emphasized.

-it is important that receiving and storage area are considered when planning the design.

-If production is poorly designed much time can be wasted in walking between the work stations.

1.2. Equipments

Equipment space must also be considered

-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work section.

-Floor plan can show the general arrangement of the equipment and relationship between one area to

another.

2. Kitchen Staff

ORGANISATION CHART OF LARGE HOTELS.

HEAD CHEF

Second chef

CHEF DE PARTIE

ASSISTANT COOKS

APPRENTICE

2.1. QUALIFICATION /CHARECTERISTICS OF A SUPERVISOR /HEAD CHEF OR CATERESS

 He must be lively and ability to direct every employee in their jobs.

 They should pose a complete knowledge and experience in the job.

 Should have good health.

 Should be patient to cope with every situation.

 Should have a pleasant personality and ability to converse with or types

of people.

 Should have the capacity to meet the emergencies and to solve them

quickly.

 Should be strict regarding punctuality and keeping necessary rules.

 Should have adaptability and willingness to experiment the ideas.

 Should be able to initiate actions and take responsibility.

 Should be able to enforce discipline to the staff.

 Should be of good temper.

2.2. 1. DUTIES OF A SUPERVISOR /CATERESS/HEADCHEF.

 Administrator of the department.

 Hire and firing of staff.

 Compiles the menu.

 Orders food stuff, receive and stores appropriately.

 Organize the kitchen to ensure good work always.

 To supervise the kitchen particularly during preparation, cooking

and service

3. Hygiene

IS the practice of deserving health &is one of the most subject or the person working in

the hotel catering industry to study.

3.1. Personal Hygiene

IMPORTANCE OF PERSONAL HYGIENE FOR A FOOD HANDLER

 To avoid contamination of food which can led to food poisoning

 To avoid close infection from staff to staff or food to food

 To avoid transfer of bacteria from service to food

 Food handlers are able to meet requirements for public health legislation

 Promote the health & good grooming of food handler.

 Take a bath or shower everyday

 Hands must be washed toughly and frequently particularly after visiting the toilets or

commencing work & during the handling of food

 Finger nails should be cut & kept clean

 No nail furnishing

 Rings except a plain wedding or a watches and many jewelry should not be worn

 Hair should be washed regularly and kept covered where food is being handled

 The nose should not be touched when food is handled if a handkerchiefs is used the hands

should be washed.

 Mouth & lips should not be touched by the hands &no cooking utensils or fingers should be

used for tasting food. A clean tea spoon should be used for tasting & washed well afterward

 Cuts, burns, scratches & similar opening of the skin should be kept covered with a water

proof dressing

 Cosmetics should be used in moderations

 Smoking must never take place where there is food

 Spitting should never occur in the kitchen

3.2. Dressing manner in the kitchen

Aprons

Chefs jacket /coat

Chefs hat

Scarfs

People working in the kitchen should wear suitable clothing and footwear

Suitable clothing must be

1. Protective

2. Washable

3. light in weight and comfortable

4. Strong

5. absorbent

PROTECTIVE

Cloth worn in the kitchen must protect the body from excessive heat

Chef‟s jackets are a double breast that protects the chest &arms from the heat of the store &prevent

hot tools or liquids burning &scalding the body e.g. chefs, jackets, aprons.

APRONS

Are designed to protect the body from being burned &particularly to protect the legs from any liquid

which may be spilled there4 aprons should be of sufficient length to protect the legs.

CHEFS HUT

Should be designed to enable air to circulate on top of the head &that‟s keeps the head cooler.

The main purpose of the hut is to protect loose hair dropping into the food & also to absorb aspiration

on the forehead.

FOOTWARE

Should be low and in good repair so as to protect &support the feet.

They should be closed and comfortable coz the kitchen staffs are mainly on their feet for many hours.

WASHABLE

The clothing should be of an easily washable material as many change of clothing is required

SUITABLE COLOUR